These meatballs, made from anchovy, are wrapped in a lettuce leaf to keep them low-carb. Hardening the meatballs in the freezer before frying is the key to them not losing their shape.
Knead the anchovy with the chopped onion, parsley, egg, breadcrumbs, salt and black pepper into a meatball mixture.
Shape into small meatballs, arrange on a tray, and let harden in the freezer for 40 minutes.
Fry in olive oil for 10 minutes until golden on all sides.
Place the meatballs on the lettuce leaves, wrap with the tomato and lemon slices, and serve.
Fry the meatballs right after taking them out of the freezer; if they sit too long they can soften again and fall apart. Allergens: contains fish, egg and wheat (gluten).
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